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31 Comments
Ailyrr
November 22, 2022
Original Recipe (exact): Yes, you can do the substitions listed, but I've been making this pie for over 40 yrs, and my mother rec'd the cookbook for a wedding present. She was making this recipe from the 1956 edition.
Pumpkin Pie
(original recipe from Meta Givens)
1 ½ C canned pumpkin
¾ tsp cinnamon
2 eggs
¼ tsp nutmeg
¾ C brown sugar, packed
2 Tbsp boiling water
¾ C evaporated milk
½ tsp salt
½ tsp ginger
¼ C half & half
Ten minutes before baking, preheat oven to moderate heat (425 F). Turn the pumpkin into the saucepan, place over direct heat. Cook and stir until dried and slightly carmelized (scorched, not burned) about 10 minutes. Remove from heat. Beat eggs until mixed. Stir in sugar, milk and spices that have been blended into a smooth paste with the hot water.
Stir in pumpkin, salt and cream until thoroughly blended. Pour into a deep dish 9in pie shell. Bake 15 minutes at 425F, drop to 300F by opening the oven door. Bake 25 minutes or until custard has coagulated except small circle in center. Remove to rack.
Pumpkin Pie
(original recipe from Meta Givens)
1 ½ C canned pumpkin
¾ tsp cinnamon
2 eggs
¼ tsp nutmeg
¾ C brown sugar, packed
2 Tbsp boiling water
¾ C evaporated milk
½ tsp salt
½ tsp ginger
¼ C half & half
Ten minutes before baking, preheat oven to moderate heat (425 F). Turn the pumpkin into the saucepan, place over direct heat. Cook and stir until dried and slightly carmelized (scorched, not burned) about 10 minutes. Remove from heat. Beat eggs until mixed. Stir in sugar, milk and spices that have been blended into a smooth paste with the hot water.
Stir in pumpkin, salt and cream until thoroughly blended. Pour into a deep dish 9in pie shell. Bake 15 minutes at 425F, drop to 300F by opening the oven door. Bake 25 minutes or until custard has coagulated except small circle in center. Remove to rack.
Vivienne
November 22, 2015
The two volume Meta Given's cookbook I have belonged to an aunt who made many notes over the years. It is a cherished heirloom for the aunt who was Martha Stewart before Martha Stewart in everything from cooking to crafts, to creativity in entertaining.
Rachel C.
November 2, 2013
I just baked this pie in a 9.5-inch glass pan using all half-and-half instead of cream and milk, and the pie turned out perfectly!! There are no cracks on the surface, and it took 45 minutes at 400? (although I'm sure I could have taken it out at the 40-minute mark).
I've never made pumpkin pie before and I'm so excited at how easy this recipe was! My house smells delicious, and I can't wait to share it with my friends tomorrow :)
I've never made pumpkin pie before and I'm so excited at how easy this recipe was! My house smells delicious, and I can't wait to share it with my friends tomorrow :)
Stokelyworks
February 23, 2013
In case anyone is interested, I have a Feb. 1953 12th Printing edition of Meta Givens Modern Encyclopedia
lapadia
February 23, 2013
Hi Stokelyworks! I have Meta Givens, 1953 copyright (previous copyright edition 1942) - The Modern Family Cookbook. Has 2 versions of this pie, slightly different from each other, both slightly different from the one posted here on Food52. Sounds like Meta cooks similar in that I have "versions" of my recipes, have a feeling we all do :) !
Latetotheparty
January 31, 2012
Made this for the holidays and it lived up to its title - Genius Recipe. I don't even like pumpkin pie, but, loved this one. Thanks for sharing.
freshparsley
November 26, 2011
Wonderful recipe! We baked this on Thanksgiving morning and had a perfectly iconic pumpkin for dessert.
JadeTree
November 25, 2011
Tremendous success! The pumpkin pie lovers were silent with rapture and the non-lovers kept raving about how this pie converted them to the cause. This is now The Pumpkin Pie for winter holidays.
I did use a glass plate but did not blind bake. The pie took 35 minutes in my measly electric oven, but that gave me more time to dress whichever child was to hand. The crust turned out perfectly cooked on the bottom, nether underdone nor burnt. Thrilling!
I did use a glass plate but did not blind bake. The pie took 35 minutes in my measly electric oven, but that gave me more time to dress whichever child was to hand. The crust turned out perfectly cooked on the bottom, nether underdone nor burnt. Thrilling!
Sheilad2000
November 24, 2011
I made this yesterday -- YUM. I was using a glass pie plate so I blind baked the crust for about 10 minutes as suggested. It was done in 25 minutes and was perfect!
lapadia
November 24, 2011
This pie sounds wonderful, and what a coincidence that I happen to have this cookbook shown in your article, (a hand-me-down), and my pie crust is mentioned, too! Thanks for the shout out Kristen. I'd like to add (for future purposes) that I have a Food52 link specifically for the crust mentioned, as well, there is a link with Dorie Greenspan making it. The links are below. The crust recipe is enough for 2 single crust pies or one double. Wow, the Holiday season is officially here, Happy Holidays to all!
http://www.food52.com/recipes/6718_allbutter_pie_crust
http://www.food52.com/blog/1181_himalayan_blackberry_pie
http://www.food52.com/recipes/6718_allbutter_pie_crust
http://www.food52.com/blog/1181_himalayan_blackberry_pie
drbabs
November 25, 2011
lapadia, i use your crust all the time. It is so delicious and flaky and it rolls lout like a dream. I used it for apple and pumpkin pies yesterday and it was wonderful. Thank you for a great recipe.
linzarella
November 24, 2011
Made this yesterday and it came out perfectly. Used a ceramic pie dish and after 25 minutes, it was perfectly set. Can't wait to eat it today!
Kathy C.
November 24, 2011
Will this recipe work as well if you use sweet potato canned mix?
Kristen M.
November 24, 2011
I've never used sweet potato canned mix, but if it looks like the orange puree in the photo above, it's probably fine. If it's already sweetened and spiced you should probably skip the sugar and spices in the recipe or only use them to taste.
Kristen M.
November 24, 2011
I've never used sweet potato canned mix, but if it looks like the orange puree in the photo above, it's probably fine. If it's already sweetened and spiced you should probably skip the sugar and spices in the recipe or only use them to taste.
pontius06
November 23, 2011
Could you use honey or maple syrup in place of all (or even some) of the sugar?
Kristen M.
November 23, 2011
It could be a tricky swap, since the moisture and acidity of maple and honey are very different from granulated sugar. I tried another version of this pie with brown sugar and it worked well, however. If you want to substitute for one of the more liquid sugars, you'll want to decrease the milk and/or cream -- here are some good guidelines: http://www.ochef.com/91.htm
EmilyC
November 23, 2011
So glad you posted this recipe! My go-to pumpkin pie for about 5 years has been from King Arthur. It's actually very similar to this recipe with the additions of brown sugar, nutmug, cloves, and a little black pepper. I've always loved it because of the cream (instead of evaporated milk). I'm going to combine it with this recipe because I LOVE the idea of caramelizing the pumpkin! Can't wait to try it with a heaping dollop of Genius whipped cream!
cfelten
November 22, 2011
I'll be using this technique to make some pumpkin scones that are on my to do list.
For Miche's question about refrigerating the pie if it's made the day before, yes, please refrigerate egg and milk-based dishes if they are not going to be consumed within a few hours of prep. Think of it this way - would you leave your creme caramel or quiche sitting around at room temperature for 18-24 hours before serving? Probably not. Safety first!
For Miche's question about refrigerating the pie if it's made the day before, yes, please refrigerate egg and milk-based dishes if they are not going to be consumed within a few hours of prep. Think of it this way - would you leave your creme caramel or quiche sitting around at room temperature for 18-24 hours before serving? Probably not. Safety first!
AntoniaJames
November 22, 2011
Thank you for discovering and posting this! I can tell from the recipe that it is, truly, genius. So looking forward to making this! ;o)
Miche
November 22, 2011
Query: Does pumpkin pie has to be refrigerated overnight if made on Wed?
Kristen M.
November 24, 2011
Hi Miche -- sorry we missed this question! I'd recommend refrigerating it overnight, but other commenters have said they just keep it in a cool part of the house and it's fine too.
Miche
November 22, 2011
Looks great. Similar to our family recipe (i.e. ginger and no f***ing nutmeg, but made with 1/2 and 1/2 and brown sugar, and with the addition of a tad of apple cider and brandy.) I will definitely steal the idea of cooking down the fresh pumpkin as the only flaw in our recipe is that it tends to come out a little watery sometimes. Thanks.
jenniebgood
November 22, 2011
I just came across a recipe in Joanne Chang's Flour cookbook last night that also provides directions for cooking down the pumpkin as well...love this idea! I'm thinking about pairing it with a recipe for a pecan crust (found on the Whole Foods website (http://www.wholefoodsmarket.com/recipes/3095?utm_source=Responsys&utm_medium=email&utm_campaign=2011_11_21_Recipe).
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